Cherry tomato spaghetti with olives and capers

4.53 from 250 ratings
Spaghetti con pomodorini, olive e capperi
Since many people do not like the taste of anchovies, but still want to try the famous spaghetti alla puttanesca, I have created a small variation of it. For this we simply omit the fishy anchovies and replace them with nice juicy cherry tomatoes.
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: low
Calories: 139.9kcal
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Difficulty: easy
Cost: low
Calories: 139.9kcal
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Directions
  • Bring a large pot of well-salted water to a boil.
  • Peel and finely chop the onion and garlic. Wash and coarsely chop the cherry tomatoes.
  • Heat some olive oil in a large pan and sauté the onion and garlic. Deglaze with the chopped tomatoes, add sliced olives and capers and simmer for about 5 minutes.
  • In the meantime, add the spaghetti to the boiling water and cook until al dente.
  • Now add the cherry tomatoes and some pasta water to the sauce, season with salt, pepper and chopped hot pepper. Continue to simmer on low heat.
  • Drain the finished pasta, then add it directly to the pan and mix everything thoroughly.
  • Finally, arrange on deep plates and sprinkle with freshly chopped parsley.
    Buon appetito!

Tip

As with almost every pasta, freshly grated Parmigiano Reggiano rounds off the taste experience.
Serving: 723gCalories: 139.9kcal (7%)Carbohydrates: 22.4g (7%)Protein: 4.3g (9%)Fat: 3g (5%)

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